It doesn’t get much hotter than the EGG cookin’ in July! Make sure to keep yourself hydrated with a bit of whatever you’re using for the Beer Can Chicken. Ice Cream Sandwiches are also a great way to stay cool. Looking for some great ideas for a summer cook out? Try out a Pimento Cheeseburger or Dr. BBQ’s Spare Rib Surprise. Just don’t be surprised if your neighbors stop by for a quick bite when they smell what you’re cooking!

i like direct when i only have a few wings or spatchcock but when I do 20+ wings at one time, I like indirect. My Logic is that chicken with skin grilled direct drip chicken fat, and i am not a big fan of the smoke taste this creates when it hits the coals. My experience with 20+ wings is that you really taste "chicken fat smoke" much more, so I moved to indirect when the qty is higher . . good luck!

You can check out this cook I did couple days ago for a you tube video on the new rig extender and sliding grid - 18 wings and 2 spatchcock birds. It may sound silly but the best thing I can suggest for wings is don't over think them or get to fancy. keep them in the dome at a nice steady temp to render the fat from the skin and you're golden.

I do raised direct at 400-450. Just did some tonight with DP Tsunami Spin and finished with Frank's Red Hot Wing Sauce. It's true you have to be a little more attentive when you do direct, but I think it gives you a crispier exterior without having to add cornstarch. It also gives you something to do between drinks. :-)

Another vote for direct-but gotta be raised grid in my book-need the distance from the lump to mitigate the flare ups. 350-400*F on the dome -flip once at around 20-30 mins then finish with your sauce of choice ( if that's your recipe) at around 50 mins in for about 5 mins. Don't forget the supervisory beverage(s).

I did 60 wings last night in the snow, went indirect around 400. I used my stainless grid extender but i made the mistake of keeping my cast iron grate as the lower grate, those got dark quick. After 20mins i moved them all up top on extender. It was a chicken orgy - like a scene from eyes wide shut - but the pyramid of meat still got somewhat chrispy. I used 3 parts dizzy dust and 1 part corn starch and let them sit on cooling rack in fridge for couple hrs. finished with buffalo/butter and an asian sauce i whipped up with hoison/soy/rooster/honey/ketchup/rice-vin/sesamee/etc. Good eats but wife said she likes skin better when direct, also that cast iron gets too hot for wings!

I do them at 300-325 direct, and not raised. Coat them heavily with your favorite DP dust or Old Bay (really love them with Old Bay). I normally let them go for 20 minutes, frequently turning and moving them around based on where the Egg is hot.

I do my wings direct at 400 and they come out perfect, every time. I dry rub the wings. I put them on the grill and close the lid. I turn them every 3 1/2 minutes and rotate them around the grid as needed to prevent some from burning and others from being undercooked. I usually turn them four times for a total cooking time of about 18 minutes. If any sauce is desired, it is done at the table.

I took the advice of the thread and did my next ones direct. I raised the grid to felt level using 3 fire bricks laying on thier side. 400 degrees for about 20 minutes with some turning. Turned out lovely. .